Orecchiette with Rapini & Sausage


3 Bunches of Rapini , cleaned and trimmed
1 Pound Orecchiette
1/4 cup Olive Oil
5 Cloves of Garlic , Sliced
1/4 -1/2lb Italian Sausage, crumbled


Using a large pot, cook rapini in boiling salted water for 2 to 3 minutes. Remove rapini with slotted spoon or strainer. Bring the same pot to a boil again and cook orecchiette until al dente.

Meanwhile, in a sauté pan, cook sausage in ¼ cup of olive oil. When sausage is almost cooked through add garlic cooking gently until garlic begins to brown.

When pasta is al dente, quickly add rapini back to orrecchiette, stir and drain, reserving a cup of the cooking liquid.

Pour olive oil and sausage over orecchiette and rapini and toss to coat. Add a few tablespoons of reserved cooking water if needed.